Low Fat, Low Calorie Blueberry Scones

I used to think nothing of buying a blueberry scone to go with my morning coffee until I realized that my morning's indulgence contained more than 450 calories and an unhealthy dose of fat. I also realized that I didn't need to eat a whole wedge, which lay like a stone in my stomach. So here's a much lighter blueberry scone, which is smaller but just as tantalizing. These scones are drop scones rather than wedges, which makes them the perfect size for a morning or afternoon treat.

These are best served warm.

Cook Time: 14 minutes

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1/3 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 tbsp cold unsalted butter cut into small pieces
• 1 egg lightly beaten
• 3/4 cup low-fat buttermilk
• 1 tsp vanilla
• 1 cup blueberries

Preparation:

Preheat oven to 375 degrees.

Line a large baking sheet with a silicone mat or parchment paper.

Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut butter into flour mixture with a pastry blender or two knives until it resembles a coarse crumbs.

Add egg, buttermilk and vanilla. Stir with a fork until a dough forms. Fold in blueberries. Drop by tablespoonfuls onto prepared baking sheet.

Bake for 12-14 minutes

Yield 24 small scones

Per Scone: Calories 76, Calories from Fat 21, Total Fat 2.4g (sat 1.3g), Cholesterol 14mg, Sodium 92mg, Carbohydrate 11.9g, Fiber 0.9g, Protein 1.8g

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